For Thanksgiving and Christmas, Mother always made a simple raw cranberry relish of sugar, with ground: berries, orange rind, and apples. She loved it; the holidays were never without it. When Mother passed, I kept up the tradition of making her relish, but mine does not get eaten. Oh, a few people take a little, and after the holidays my husband eats some. Finally I throw it out, not knowing how long it lasts – for Mother and Dad had always finished it off. So do I make it in memory of them, or make something that the family eats?
After tasting our daughter-in-law’s Cranberry Raspberry Salad, I decided to make the break from tradition. I took a double batch to an after football gathering, and was asked for the recipe. That’s a good indicator. And, when I tried it out on our small group. The comment I remember was, “It is so tasty and refreshing.”
So, currently, the cranberry gelatin salad is a replacement for Mother’s cranberry relish. I am sure she would like the salad, but not so sure that she would approve the change of tradition. So, perhaps the change is only temporary?
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|Cranberry Raspberry Salad|| |
- 6 ounces of raspberry gelatin
- 16 ounce can of jellied cranberry sauce
- 10 ounce box of frozen raspberries
- boiling water, and juice from the raspberries to equal 2 cups
- 2 Tablespoons lemon juice
- Thaw raspberries.
- Separate juice from raspberries.
- Save juice.
- Add juice to water to make two cups.
- Bring water, and juice to boil.
- Dissolve gelatin in hot liquid.
- Add lemon juice.
- Chill until nearly set, stirring occasionally.
- Add cranberry sauce and blend REALLY WELL with a whisk.
- Whisk in raspberries REALLY WELL - breaking up berries completely.
- Chill until firm.